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| Vichyssoise Soup Makes 6-8 Servings Serve Hot or Cold 4 leeks 4 tablespoons sweet butter 4 medium potatoes, thinly sliced 4 cups chicken broth 1 teaspoon salt 1 teaspoon white pepper 1 cup heavy cream Chopped fresh chives Saute the white part of the leeks in butter until glaceed. Add potatoes, chicken broth, and salt and pepper. Bring the mixture to a boil. Reduce heat and simmer for forty minutes. Pour the soup into a blender and mix until smooth. Return soup to the pot and add the cream. Serve either reheated or chilled, as you prefer, with a sprinkle of chopped fresh chives. |